Coconut Apricot French Toast with Praline Rum Syrup Recipe

Name: Coconut Apricot French Toast with Praline Rum Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices French bread (2-1/2 x 4-1/2 x 1 inch thick); 3 tablespoons apricot preserves; 6 eggs; 1 cup milk; 1 tablespoon cinnamon; ½ teaspoon nutmeg; 2 cups coconut flakes; vegetable oil; 12 lb brown sugar; ½ cup salted sweet creamy butter; 1 ounce rum; 1 ounce orange juice; 8 ounces Cool Whip (or whipped cream)

Servings: persons

8 slices French bread (2-1/2 x 4-1/2 x 1 inch thick)
3 tablespoons apricot preserves
6 eggs
1 cup milk
1 tablespoon cinnamon
½ teaspoon nutmeg
2 cups coconut flakes
vegetable oil
12 lb brown sugar
½ cup salted sweet creamy butter
1 ounce rum
1 ounce orange juice
8 ounces Cool Whip (or whipped cream)

1
Praline Rum Syrup.
2
Melt butter and add brown sugar, stirring until dissolved.
3
Add orange juice, rum and Simmer lightly.
4
Take off heat when consistency is a thick syrup.
5
French Toast.
6
Cutting through top crust of each bread slice, make a pocket.
7
Carefully spread in a teaspoon apricot jam into each pocket.
8
In a pie plate whisk the eggs, then add the milk, cinnamon and nutmeg.
9
Soak each slice on both sides without becoming heavy and soggy with batter.
10
Then dip into coconut flakes pressing lightly on both sides.
11
Fry in a lightly oiled preheated pan until golden brown on both sides.
12
Serve with a dollop of cool whip and drizzle syrup over.

5639

kcal

Calories

Fat

1342

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 slices French bread (2-1/2 x 4-1/2 x 1 inch thick), 3 tablespoons apricot preserves, 6 eggs, 1 cup milk, and more.

Yes, Coconut Apricot French Toast with Praline Rum Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Apricot French Toast with Praline Rum Syrup

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